Deconstructed Pierogi Bowl with Potato, Mushrooms and Bacon

• 600 g Russet potato
• 2 tsp Fine sea salt
• 120 ml Whole milk
• 60 g Unsalted butter
• 120 g Streaky bacon
• 1 medium Yellow onion
• 250 g Button mushrooms
• ½ tsp Black pepper
• 80 g Sour cream
• 10 g Fresh chives

1. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water and add 1 tsp of the fine sea salt. Bring to the boil, then simmer for 12 to 15 minutes until very tender.
2. While the potatoes cook, cut the streaky bacon into small pieces. Put it in a large frying pan over medium heat and cook for 6 to 8 minutes, stirring, until crisp and the fat has rendered. Lift the bacon out to a bowl, leaving the fat in the pan.
3. Peel and thinly slice the yellow onion, then add it to the pan with the bacon fat. Cook over medium-low heat for 8 to 10 minutes until soft and golden, stirring often. If the pan looks dry, add a small knob of the unsalted butter.
4. Slice the button mushrooms and add them to the onions. Turn the heat up to medium-high and cook for 6 to 8 minutes until the mushrooms are browned and any liquid has cooked off. Season with the remaining 1 tsp fine sea salt and the black pepper.
5. Drain the potatoes well, then return them to the hot pot for 1 minute to steam-dry. Warm the whole milk, then mash the potatoes with the milk and most of the unsalted butter, reserving a small knob for finishing. Taste and adjust seasoning if needed.
6. Divide the mash between two bowls and top with the onion and mushroom mixture. Scatter over the crisp bacon, then dot with the reserved butter so it melts into the hot potatoes. Finish each bowl with a spoonful of sour cream and a generous sprinkle of finely snipped fresh chives.

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